The Effects of Temperature on Egg Albumen Proteins Using Betain HCl

Comments (0)

Transcript of The Effects of Temperature on Egg Albumen Proteins Using Betain HCl

Hypothesis:The Effects of Temperature Using Betaine HCl on Egg Albumen ProteinsIntroductionMaterials And MethodsResultsAnalysis of ResultsConclusions andExperimental EvaluationBy preforming these experiments, it hasbeen taught that enzymes work in many different ways and they all have different functions. In this lab, it was found out that this enzyme that is found in the stomach can also be affected by temperature, not necessarily just by pH. If this experiment was to be repeated, it would most likely include a second trial, using pH rather than temperature, to see if pH had an affect on the breakdown of the egg white proteins. The hypothesis was accepted by this lab, using the Biuret indicator that gave results of the heated egg white having more amino acids present than the non-heated egg white. This lab can help others experiment deeper into other concepts, such as how else enzymes such as the Betaine HCl are affected, and how much are they affected by these different factors. In the future, the lab should be conducted more carefully, for the stopwatch's were not started at the same time, due to human error. This includes the fact that some of the Betaine HCl powder stuck to the sides of the beaker, not allowing for all of the enzyme to be absorbed into the egg albumen. It was expected to have the egg albumen to become clear after heating, but this proved untrue. Confidence in this lab is rather high because the Biuret indicator showed a clear difference between the heated and unheated breakdown into amino acids from the egg whites.The Effects of Betaine HCl on Egg Albumen at Temperatures of 25C and 45CAllison MunyerNaTya ArndtTanner BurgBackground:Research Question:How will high & low temperatures affect the rate that Betaine HCl break down egg white proteins? Pepsin is similar to Betain HCl so we decided to borrow the idea of "investigating the effect of temperature on the time taken for pepsin to digest egg albumen," (123helpme 2013). If we leave one mixture of Betaine HCl and egg albumen (egg white) at room temp, and increase one by 20C, then the mixture at the higher temp will break down the egg whites more rapidly.Materials2 Betaine HCl Pills2 test tubes 2 eggs (whites only)hot platesyringe2 450mL beakersstir rod2 stop watchesBiuret indicatorVariable GroupsIndependent variable:amount of protein broken down Dependent variable:amount of enzyme (Betaine HCl) added to each beakerControl group:experiment done at room tempExperimental Group:experiment done 20C higher than room tempConstant factors:amount of Betaine HCl, amount of egg whites, time of reactionFirst, "enzymes allow reactions to begin sooner than they would in their absence, thereby speeding up metabolic processes," (howstuffworks 2013). These enzymes help reactions occur in a fast amount of time, otherwise reactions would take much longer than they already do. This is why we decided to study what Betaine HCL, a stomach acid in other words, would do and if temperature changed its process. Next, "the stomach performs digestion typically at body temperature, which is about 37 degrees," (123helpme 2013). This is why we decided to test what would break down egg proteins faster, room temperature or a higher temperature that is more similar to body temperature. Finally, "...as temperature increases, initially the rate of reaction will increase, because of increased Kinetic Energy. However, the effect of bond breaking will become greater and greater, and the rate of reaction will begin to decrease," (Adam-Day 2012).This is why we decided that the reaction would occur better at a temperature closer to that of the human body's.ProcedureSeparate one egg, put whites into 450mL beaker.Do the same with the other egg into the other beakerturn on hot plate to 45C or 20 higher than room tempopen 2 Betaine HCl capsules empty contents into each beakerDO NOT STIRheat for 28 minutesUse siringe and extract about 2mL of the egg whites and place into separate test tubesPull up about half a pipet of biuret indicatoradd indicator to each test tubeUse stir rod to stir each test tube look for color change from dark purple/blue to a like purple/pink Set upFirst, "enzymes allow reactions to begin sooner than they would in their absence, thereby speeding up metabolic processes," (howstuffworks 2013). These enzymes help reactions occur in a fast amount of time, otherwise reactions would take much longer than they already do, so this is why this lab was able to be preformed in 28 minutes. Next, "the stomach performs digestion typically at body temperature, which is about 37 degrees," (123helpme 2013). This is why we decided to test what would break down egg proteins faster, room temperature or a higher temperature that is more similar to body temperature. Finally, "...as temperature increases, initially the rate of reaction will increase, because of increased Kinetic Energy. However, the effect of bond breaking will become greater and greater, and the rate of reaction will begin to decrease," (Adam-Day 2012).This is why we decided that the reaction would occur better at a temperature closer to that of the human body's, and why our hypothesis was accepted.Citations for Experimental Evaluation Oxygen increased throughout experiment "A digestive enzyme helps digestion by breaking down large insoluble molecules into small soluble molecules for absorption into the blood stream for uses within the body. Different groups of enzymes are responsible for digesting different types of food substances. The enzyme pepsin is part of the protease 'family' of enzymes that have the job of breaking down protein molecules into smaller amino acids for repair and growth of cells in the body, (123helpme 2013). Betaine HCl is very similar to Pepsin, so we decided to substitute the enzyme Pepsin for the enzyme Betaine HCl.Trial 1Trial 2Trial 3ReferencesHypothesis was supported. (heat increased reaction rate) Works Cited